Wed Apr 18 It's a wrap!

We made some end of season syrup and then saw sap flow dwindle to trickle-drip.

Given the state of bud development and the forecast calling for mild temperatures for the next several days, Scott pulled the line and called it a season.

Looking back, we were all tapped in by the 18th of February, so our trees have been tapped pretty close to 8 weeks. This is what a lot of the guide books say is the limit for tap
hole viability on gravity-fed pipeline and traditional open-air bucket collection systems.

We have heard that some maple producers have had record-breaking yields per tap.

Scott figures that our elevation, in combination with winds coming predominantly out of the north/northeast this spring, are why we haven't experienced a similar season.

During much of the season, while running errands in Truro and Tatamagouche Scott often encountered temperatures that were 7-8 degrees warmer than what he encountered once arriving
back home (e.g. 10 degrees in Truro; 2 degrees at Sugar Moon).

We normally expect to be a couple of degrees cooler than "lowland" areas, but to have this much of a temperature gap for so much of the season is unprecedented and to have it happen over
and over again for several weeks....weird.

Despite these conditions, we were able to attain our average yield per tap; we're super happy for that. Congratulations to those producers who broke records.

Happy spring, all!

Remember...we're OPEN year round. Don't be a stranger! Friday-Saturday-Sunday all year and then daily in July and August. You can experience all day brunch, sugar camp tours, maple products and
awesome hiking...along with Chef Nights and special events throughout the year.